Recent content by huskeypm

Great, thanks so much for the feedback. That's an interesting point about the Brulosophy test. I have about a pound of it sitting around and I was hesitant to throw it into porters as I was concerned it might be too bitter. Sounds like I probably won't notice so long as it's a small part of the...

Hello, The vendor I use for supplies was out of both black patent and carafa iii that I intended to use in a edmund fitzgerald porter clone. I purchased carafa ii, which of course is lighter and has a different flavor profile than iii. Would mixing in a small amount of roasted barley give a...

I've been using tap water from two different locations (KY and IL) with similar effects, but have never done anything to chelate minerals or buffer pH. It certainly wouldn't hurt to see what's in the water. I'll need to read up on what to watch out for and I'm sure theres plenty of discussion...

This is really helpful. I can almost guarantee I don't rest the beers in the fridge more than a couple days. I guess I should brew a larger supply... Thanks for the whirlpool comment - I hadn't heard of this technique, but I've got to try it now. I think that now the columbus has been...

Thanks for your response. > What other descriptors might fit the flavor you're tasting/smelling? Spicy (black peppercorns, faint cumin, curry, "spice cabinet"?), earthy (dirt after rain, mushrooms, forest litter), grainy (chewing a grain husk), phenolic (clove, medicinal), thiols...

Firstly, I apologize for asking this question as I'm sure some variant has been answered in these fora already. With so many responses however, I haven't found quite the answer I'm looking for. I've brewed 60+ batches of beer of which the majority are IPAs. I like them, but they don't quite...

OK - thanks for the quickly reply. Yeah, 6 plants total, two each of three varieties. Maybe this guide will be of use: https://literatureandlibation.com/2014/12/30/how-to-transplant-hops/

I ordered three hop varieties from a website and the order arrived in three bags, so I assumed each bag contained one plant. After planting each order in a separate shallow trench (maybe separated by 5 ft), I realized that I had two rhizomes in each bag. My question: Should I bother with...

Many thanks! I'll try this again with the single step and read up on my malts a bit more. FYI - the beer finally finished off at 1.00, but is still surprisingly palatable. Pete

OK - good to know! I was actually just following the recipe, so I didn't put much thought into the steps. I'll make a note about doing a beta rest at 144 and another at 148. Would you recommend doing 30 min and 90 min for these, as in the recipe, or would you up the times to make up for the...

Hello, I recently brewed a Westfalle clone (http://www.homebrewchef.com/WestmalleTripelConeRecipe.html), which had a 16 lb grain+candi bill and reported OG/FG of 1.08/1.12. 1. My result was 1.08/1.005 - should I try to sweeten this with a non-fermentable like lactose or just enjoy the...

OK, thanks for the feedback. Darn, so maybe this batch is toast. I'll remember the rind for the next time. The bitterness of the rind really should have dawned on me. p

Hi I was following a Karmelier clone recipe that called for orange in the secondary. I added the entire fruit in secondary (sans juice) and forgot about it for 2-3 weeks (I mean, I allowed more time for maturing). Now I have a beer that tastes a bit like old orange juice (4-5 weeks post...

Thank you for all of the feedback. Is there a cheap way to estimate whether one has a goop of unfermantables versus viable sugars? Iodine works for longer sugars (starches)... p

It's definitely 1.03 and I've calibrated the hydrometer, adjusted for temperature, etc. The recipe was a partial mash (~8 lbs grain if I recall correctly) and it might have mashed a few degrees too high. I presume I should be able to taste the unfermentable sugars, so technically 1.03 should...